Nutella Swirled Pumpkin Bread
Nutella Swirled Pumpkin Bread - thick, gooey, and rich Nutella swirled inside soft and buttery pumpkin bread.
Servings: 4 people
Equipment
- 4 mini loaf pans
Ingredients
- 1 1/2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup canned pumpkin
- 1/2 cup butter softened
- 2 eggs
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 8 tablespoons nutella
Instructions
- Preheat the oven to 350°F (176°C). Grease the mini loaf pans and set them aside.
- Combine all ingredients except for the Nutella in a bowl. Beat at medium speed until well mixed.
- Place the Nutella in a small bowl and microwave it for 20 seconds to soften.
- Divide the batter among the 4 mini loaf pans. Spoon 2 tablespoons of Nutella over the pumpkin mixture and swirl gently with a knife. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool for 10 minutes, then remove from the pans.
Nutrition
Serving: 4people | Calories: 522kcal | Carbohydrates: 114g | Protein: 10g | Fat: 36g | Saturated Fat: 25g | Cholesterol: 142mg | Sodium: 819mg | Fiber: 5g | Sugar: 72g